Oxtail is a culinary term that refers to the tail of a cow. It is a flavorful and gelatin-rich meat that is often used in stews, soups, and braised dishes. Oxtail is known for its rich and hearty taste, and it becomes tender and succulent when cooked slowly over low heat.
Oxtail is a popular ingredient in various cuisines around the world. Here are a few examples of where oxtail dishes belong:
- British Cuisine: In British cuisine, oxtail is traditionally used in a classic dish called “Oxtail Soup.” The oxtail is simmered with vegetables and seasonings to create a rich and comforting soup.
- Caribbean Cuisine: Oxtail is a staple in Caribbean cooking. It is often used in dishes such as “Jamaican Oxtail Stew” or “Trinidadian Oxtail and Bean Stew.” These dishes typically involve braising the oxtail with herbs, spices, and vegetables to create a thick and flavorful stew.
- 3 pounds oxtails
- 1 teaspoon olive oil
- 1 can beef broth
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 6 cloves garlic, large ones cut in 1/2
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 (8-ounce) can of tomato sauce
- 1/2 Vidalia onion, cut into 6 wedges
- 6 small new red potatoes, cut in 1/2
- 4 medium carrots, cut into 2-inch lengths
- 1 pot hot buttered rice
- Preheat the oven to 300-350 degrees F (150-175 degrees C).
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix the ingredients together and store them in an airtight container for up to 6 months.
- Sprinkle the oxtails liberally with House Seasoning on both sides.
- Coat the bottom of a heavy oven-proof Dutch oven with olive oil and heat it.
- Add the oxtails to the Dutch oven and sear them on all sides until browned. Remove and set them aside.
- Scrape up the brown bits from the bottom of the pan.
- Add the beef broth, red wine, Worcestershire sauce, and garlic cloves to the Dutch oven. Stir well.
- Add the dried basil, dried oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails to the Dutch oven. Stir to combine all ingredients.
- Cover the Dutch oven tightly and place it in the preheated oven.
- Bake for 2 to 3 hours, allowing the oxtails to cook until they become tender.
- Remove the Dutch oven from the oven and bring it to a simmer on the stovetop.
- Add the sweet onion wedges, red potatoes, garlic, and carrots to the pot.
- Cover and simmer until the potatoes are almost tender, which should take approximately 15 minutes.
- Serve the oxtails with the vegetables over hot buttered rice.
Note: The House Seasoning is a separate recipe that can be prepared and stored separately. It is used as a seasoning for the oxtails in this recipe.